In article >,
Terry Pulliam Burd > wrote:

> On Sat, 10 Apr 2010 19:00:21 -0500, Omelet >
> wrote:
>
> >Barding is wrapping lean meat in strips of fat (most commonly bacon) to
> >keep it moist while roasting.
> >
> >I've finally come up with a use (other than rendering to make shmaltz)
> >for those two large chunks of fat present just inside the body cavity of
> >a fresh chicken.
> >
> >I've been pulling them out, then loosening the skin over the breast meat
> >and sliding those chunks of fat between the skin and the meat, then
> >folding the skin back down over the front to hold them in place.
>
> <snip>
>
> If one doesn't have a very fatty chicken, mightn't caul fat do as
> well? I haven't made a pate in ages, which I wrap in caul fat, so the
> idea of caul fat seems to have fallen off my radar. I may give this a
> go the next time I roast a chicken just to see if I notice a
> difference.
>
> Terry "Squeaks" Pulliam Burd

If you have access to it, might not hurt to try it.
Like I said later in the post, some people use butter or herbed butter
and do the same thing with it.

I'll eventually get around to rendering all that chicken fat in the
freezer. I'm thinking about mixing fresh herbs with some of it and
using it similarly.
--
Peace! Om

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